Paneer Kali Mirch Recipe
Paneer Kali Mirch is a bold and aromatic dish where cubes of paneer are coated in a creamy, peppery gravy made with freshly crushed black pepper kali mirch, onions, tomatoes, and spices. The sharp, warming flavor of black pepper takes center stage, complemented by the richness of cream and the subtle tang of tomatoes. This restaurant style curry is both luxurious and comforting, perfect for pairing with naan, roti, or jeera rice. Whether you’re hosting a dinner or simply craving something indulgent, Paneer Kali Mirch delivers a satisfying depth of flavor with every bite
Base Gravy Ingredients
3 Medium size onion
25-30 NOS cashew
1 Tablespoon musk melon seeds
2 Inch ginger
20 Garlic cloves
2 NOS green chili
2 NOS bay leaf
1 NOs big cardamom
2-3 Green cardamom
1 Inch cinnamon
As needed hot water
Tempering The Gravy
2 Tablespoon butter
1 Tablespoon oil
1 NO green chili (slit)
1 Inch ginger flakes
2 Tablespoon green coriander stalks
Salt to taste
1 Tablespoon sugar
1 Tablespoon black pepper (freshly crushed)
As needed hot water
Preparing Paneer And Final Cooking
As needed oil
350-400 Gram paneer
Roasted kasuri methi powder
A pinch garam masala
For Garnish
Thickener
Black pepper Fresh coriander
Step:1
In a kadhai , add roughly cut onions , cashew , melon seeds , ginger , garlic , green chili , tej patta , black cardamom , green cardamoms , and cinnamon . Pour in enough hot water to cover the ingredients
Step:2
Cover and cook on medium flame for 10-15 minutes , or until everything turns soft and well cooked . Remove from heat and allow the mixture to cool completely
Step:3
Discard the whole spices (tej patta , black cardamom , green cardamom , and cinnamon) if you prefer a smoother flavor . Transfer to a mixture grinder and blend into a smooth , fine puree . Keep aside
Step:4
Heat 2 tablespoon butter and 1 tablespoon oil in a pan . Add the slit green chili , ginger julienne , and chopped fresh coriander stems . Saute brefly until frragrant
Step:5
Add the prepared base gravy and mix well season with salt , sugar , and freshly crushed black pepper . Stir and add hot water as needed to adjust the consistency . Let the gravy simmer gently until you fry or prepare the paneer
Step:6
Heat a little oil in a separate pan . Shallow fry the paneer pieces until golden brown from both sides . (paneer can also be added directly to the gravy , but shallow-fried paneer holds its structure better)
Step:7
Add the fried paneer into the simmering gravy lastly add roasted kasuri methi powder and a pinch of garam masala . Stir well to coat the paneer
Step:8
Taste and adjust seasoning if needed . Your rich and creamy paneer kali mirch is ready serve it hot with naan , rumali roti , or any Indian bread of your choice
FAQs
1. What type of paneer works best
Best Choices:
Firm, store-bought paneer (holds shape)
Homemade paneer (softer, more absorbent)
Tofu (for vegan version)
2. How to prevent the black pepper from becoming too spicy
Use freshly crushed pepper (not pre-ground)
Balance with cream/cashew paste
Add a pinch of sugar to counter heat
3. Can I make it without cream
Lighter Options:
Cashew paste (soaked & blended)
Greek yogurt (hung curd)
Coconut milk (for vegan version)
4. Why is my gravy too thin
Sauté masala longer to evaporate moisture
Add cashew/onion paste for thickness
Simmer uncovered to reduce
5. How to enhance the pepper flavor
Temper whole peppercorns in oil
Add pepper at two stages (while cooking + garnish)
Use a mix of black & green peppercorns